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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 2 November |
I imagine it’s not too common for someone to be inspired to plan an entire meal around something like radicchio, but thanks to Michael Chiarello that’s exactly what I did. This episode of his show on grilling was nothing out of the ordinary, but the idea of taking a boring leaf vegetable and putting it through marinade, direct heat, and a good stuffing is just plain inspirational. For those that don’t know, radicchio is that bitter red “green” aka chicory that you usually pick out of your salad! This recipe, however, transforms it into a charred veggie quesadilla-esque masterpiece. The cheese melts gluing the leaves of the lettuce together into a sandwich of sorts while the marinade helps hide the bitterness that is also reduced through a nice long ice bath. The juicy radicchio serves as the perfect counterpart to the oh too usual dry and overcooked pork, unless you too like risking salmonella in avoidance.
As far as your starch for the meal is concerned, couscous went well and put to good use the leftover marinade from the radicchio. Michael seems to take a heavy hand to the marinade; I found that half was more than sufficient. If couscous isn’t your thing, I might do something simple like mashed or baked potatoes especially now that summer has come and gone and the colorful heirloom tomatoes have disappeared from the stores and markets.
| 28 July |
A vegetarian for the past eleven years, I am always looking for new recipes to bring my carnivorous friends into my veggie-loving circle, and these burgers, taken from the Food Network website, do just that. Chock full of fresh vegetables, they’re a fresh alternative to their cholesterol-laden counterparts: animal-friendly, healthy, and delicious. The addition of cumin brings an earthy smokiness which pairs nicely with the goat cheese I crumbled on top. I recommend giving the entire mixture a whirl through the food processor prior to forming into patties and grilling, as it aids in the cohesiveness of a somewhat choppy concoction. Serve on a toasted wheat bun with all the traditional fixings and no one will ever miss the meat!
| 20 July |
First of all, congratulations to the bride to be. I am beyond elated for you and beyond grateful to you for providing me with an opportunity to FINALLY make these shrimp. Giada made this recipe at least a year ago and it has been loitering around my recipe box ever since. For those of you that know me, you know that once I get something in my head it is undoubtedly going to remain there haunting me and stressing me out until I finally concede. This and timeliness (which is of course next to Godliness) are the only ways in which I am OCD, but they are surely enough to drive me and others to a supreme state of irritation. If only I were infuriatingly clean as well…
I think I owe my obsession over this recipe to my larger goal of achieving the perfect polenta. Some might disagree, insisting that such a thing does not exist. Polenta is not the bland evil stepbrother of grits, the bastard child of an affair with a Italian import who, oozing with machismo and wooing unknowing women with their pretty accent and open conduct, swept Mrs. cornmeal away. No. When done right, I know in my heart that cornmeal can trump our precious Southern grits. One day, hopefully while I still have the leftover cornmeal in my pantry, I will perfect the yellow stepchild and I will share the resulting recipe with all of you.
Until then I want to share with you this recipe for polenta crusted shrimp. I made them for my friend’s wedding shower and they were about as good as I spent the last year dreaming them to be. Speaking of dreams, I had to endure my Mom cheering me on in a cupcake eating contest in attempt to fulfill her dream of grandbabies and marriage. I was charged with finding the hidden wedding ring which, like the brides bouquet, would mean that I too would soon get married. Ten cupcakes later and still sans ring I surrendered. Perhaps my Italian prince is simply charming, but that doesn’t mean my polenta dreams can’t come true.
| 7 July |
Ok, perhaps not the best title I’ve ever concocted, but considering it’s occasion appropriate I think it could be worse. I debated using this post to discuss the fabulous Piedmont Farmer’s market that I try to frequent each Saturday in the park, but I feel like I’ll go ahead and save that theme for some wonderful vegetarian side such as yellow zucchini or heirloom tomatoes. That said, this recipe does provide you with a fab sauce for any heirloom tomatoes you might have looming around your kitchen. This recipe also provides you with a venue to dispose of that delectable fresh goat cheese you might have picked up if you went to said market. When I say that this goat cheese was worth getting up for after a mere 4 hours of sleep I do not exaggerate. When I say that it is worth walking 3 miles dehydrated, in 90 degree weather and Rainbow flip flops that you soon learn have not been broken in I also do not exaggerate. And so, since this market trip was more on a “why am I awake” whim, I will save my usual delightful “here I go a marketing…” narrative for a later date.
I made this recipe for my Dad who I’ve said before is a lover of all things cilantro-fied. While he neglected to pick out one of the many recipes I sent him to choose from for his annual Father’s Day dinner, judging by the sparse leftovers I’m pretty certain he loved what he got!
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